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Food Stalls + Bars

  • Bar Main stall image

    Bar Main

    1st Floor

    LUNCH + DINNER

    Maybe you’ve noticed, but we have quite a few bars located throughout the place. Heck, we even have our own brewery, but it’s at Bar Main that you can get it all. Located on the first level of the food hall, this bar offers a classic craft cocktail experience, wines on tap and a large selection of draft beers including multiple UABC brews. Let our expert bartenders pour you your go-to beverage of choice or they can find you something new. Whatever you are looking for we have you covered. Come see us!

  • Berrynaked stall image

    Berrynaked

    1st Floor

    LUNCH + DINNER

    We just met the next generation of “popsicles.” And they're right here! Nothing about these pops are artificial, processed or colored, all you’ll find is naked goodness. And that’s exactly how we, and owner Heather Kim like it! Built from a passion for nutrition, these tasty (and healthy) treat alternatives are perfect for any season and just downright amazing. Berrynaked is rewriting the way you’ll look at (and taste) popsicles.

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  • Blist’r Naan Wraps stall image

    Blist’r Naan Wraps

    1st Floor

    LUNCH + DINNER

    What happens when you combine restauranteur Mark Brezinski (Pei Wei) with Indian-cuisine expert Pardeep Sharma (Roti Grill), AND chef Gilbert Garza of Suze restaurant—you get Blist’r. A fusion of modern and contemporary, fresh Indian naan wraps. Their small, but focused menu packs a punch with exotic flavors that run throughout our fav dishes, like the chicken tikka and coconut curry short ribs. We promise, there’s naan other like it!

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  • Bravazo Rotisserie stall image

    Bravazo Rotisserie

    1st Floor

    LUNCH + DINNER

    It’s hard NOT to *heart* Chef Enrique Urrutia. He took San Francisco by storm with his La Fusion 'Nuevo Latino Kitchen' – ranked one of the best 100 restaurants in the City By The Bay. And now he’s bringing that Peruvian love to Plano with his artisan rotisserie! It's a meat lover's paradise, with a shockingly amazing salad collection and impressive sandwiches that will leave you in a Latin American daydream.

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  • Carlton Provisions stall image

    Carlton Provisions

    The Box Garden

    Now Open - Lunch + Dinner

    Jordan Swim, founder of Vestals Catering, and Larry Lavine founder of Chili's (yes, THE Chili's) know how to prepare a mean BBQ plate. As Texans, we know our meats and their labor of love yields tasty creations like oak-fired brisket, house-prepared sausage and artisanal grade pulled pork that's oh so good! Get ready to "meat" your match!

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  • Degenhardt’s Brat Haus stall image

    Degenhardt’s Brat Haus

    1st Floor

    LUNCH + DINNER

    Joshua Degenhardt, a German-born, second generation sausage-maker, has expertly crafted the perfect brat. Armed with over 30 years of secret family recipes, the Degenhardt's brats are the real deal. Made by hand, minus any scheisse (pardon, our German), these wursts are gluten, soy and dairy-free. They also have zip ... ZERO ... zilch nitrates, preservatives or artificial ingredients. How you like them sausages! Don't fear the wurst, we've got the brats.

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  • Détour stall image

    Détour

    1st Floor

    LUNCH + DINNER

    Paulo Coelho once wrote, "All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.” Whether you're enjoying a solo glass, or sharing a bottle with friends, you're going to love our wine bar, Détour. Red, white, rose and everything in between, let our knowledgeable staff help pick the perfect wine for you. Grab a glass, walk around, try a new dish -- and enjoy!

  • Enter the Bao stall image

    Enter the Bao

    1st Floor

    LUNCH + DINNER

    Baos: soft, puffy, warm, and slightly sweet. And it can be filled with anything your heart desires. That's what Chef Roger Wang does at Enter the Bao. You'll find this bad@$$ bao master mixing up unique, delicious bao creations that put a whole new spin on the traditional Chinese baos. Fillings include sweet, succulent pork belly to savory chicken sausage with just the right amount of 'snap' in each bite. Get ready to enter a bao-lution!

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  • Everett and Elaine Bakery stall image

    Everett and Elaine Bakery

    1st Floor

    LUNCH + DINNER

    One of our “sweetest” stories is “Everett and Elaine”, named for Kevin Lampman’s grandparents, whose local family orchards produce arguably the best pecans. And once Kevin met the brilliant baker Yang Wu, a sweet tooth’s dream became a reality. Those pecans were put to good use bringing classic desserts back into fashion with only real, wholesome ingredients. They’re sure to become the apple of your pie!

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  • FAQ stall image

    FAQ

    1st Floor

    LUNCH + DINNER

    FAQ will answer all your questions! Q: What makes FAQ different? A: Secret family recipes that ensures the flautas will crunch and the quesadillas will pull. Q: And what about your meat? A: Our steak, brisket and even our chicken are all grass-fed, hormone free and non-GMO, just like the good old days. Final Q: When are you going to try this authentic Mexican eatery? The only correct answer is, NOW!

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  • Forno Nero stall image

    Forno Nero

    1st Floor

    LUNCH + DINNER

    You know when you get the perfect slice of pizza and it's crispy, yet soft at the same time, and the cheese is melted to perfection, and each bite is just packed with flavor? Yeah ... we just described chef Chase LaFerney's Neapolitan-certified pizza. Baked in a 900-degree wood fire oven, Forno Nero is a step ahead of the pizza game. From the fresh-made dough to crunchy toppings-you'll want a pizza of this!

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  • Freshfin Poké Co. stall image

    Freshfin Poké Co.

    1st Floor

    LUNCH + DINNER

    The concept of "poké" started from the simple cut offs of fishermen's catches, served as snacks, and has since evolved into today's healthy raw fish salad that we know and love as the poke bowl. Chef Joon Choe's connections to local farmers and fisheries are the key to his creations and their exceedingly fresh ingredients. Trust us, you'll taste the quality in each bite. Don't be a slowpoke, go to FreshFin!

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  • Glazed Donut Works stall image

    Glazed Donut Works

    1st Floor

    ALL DAY

    After 20 years in the film industry, Darren Cameron turned to his wife one day and said 'I want to make donuts. Really. Good. Donuts.' The rest is history - delicious, delicious history… Glazed Donut Works’ small batches (and even the toppings) are ALL made by hand. By 'making less, more often' Glazed set itself apart from the rest. Named Thrillist’s Best Top 30 Donut Shops in America, come taste the love in every bite!

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  • Good View Bar stall image

    Good View Bar

    2nd Floor

    LUNCH + DINNER

    The name says it all – it’s a bar with one of the best vantage points at Legacy Hall. Located on the expansive second level it overlooks not only the stage but the full expanse of the Lexus Box Garden. Watch your favorite sports team run over the competition, get lost in a live music show or enjoy some good-old-fashioned people watching while sipping a brew or two. Nothing pairs better with a drink than a beautiful view.

  • Haute Sweets Patisserie stall image

    Haute Sweets Patisserie

    1st Floor

    LUNCH + DINNER

    With appearances on Food Network and TLC, Chef Tida Pichakron is bringing her first class French macarons to Plano! From traditional flavors like lemon and pistachio to unique twists like PB&J and birthday cake, you'll find yourself munching and humming to La Vie En Rose. Oh, did we mention the cookies ... and chocolate moon pies ... and ice cream sandwiches!

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  • Knife Burger stall image

    Knife Burger

    1st Floor

    LUNCH + DINNER

    Chef John Tesar is kind of a stud. We’re just gunna throw that out there. The four-time James Beard 'Best Southwest Chef' semifinalist & 'Top Chef' contestant, brings his unique skills from Knife restaurant in Dallas to his newest endeavor Knife Burger at Legacy Hall. Big on bold flavors and support of local Texas ranchers, Knife makes the purest, beefiest, most delicious burgers in town.

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  • Monkey King 3 stall image

    Monkey King 3

    3rd Floor

    LUNCH + DINNER

    There's no monkey-ing around when it comes to how good the noodles and dumplings are from Monkey King 3, Chef Andrew's newest outpost on the 3rd floor of Legacy Hall. This hidden gem is a spin-off from his famed Monkey King Noodle Co. in Deep Ellum, where Andrew brings legitimate Northern Chinese and Taiwanese street food in a made to order fashion, like the real night markets he enjoyed back home. Come on over, all monkeys are welcome!

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  • Press Waffle Co. stall image

    Press Waffle Co.

    1st Floor

    ALL DAY

    You may call it an obsession, but we like to think of it as a 'calling.' After traveling throughout Europe, brothers Caleb and Bryan fell in love with Belgian waffles and set out to create the most authentic Liege waffle recipe they could. Made from a dough that is proofed for 24 hours to develop flavor and texture, and then loaded up with caramelized clusters of Belgian pearl sugar (YUM!), these waffles are the real deal.

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  • Red Stix Asian Street Food stall image

    Red Stix Asian Street Food

    1st Floor

    LUNCH + DINNER

    Sharing the spotlight with Anthony Bourdain on ABC's The Taste, Chef Uno lmmanivong is bringing other worldly cuisine to the Hall. Everything from her yakitori skewers to vermicelli bowls reflect her passion and expertise in southeastern Asian fare. The skewers are nothing short of unbelievably mouthwatering. Tender strips of meat seared to perfection and dipped in a top-secret sauce for an extra kick of flavor! Did we mention she hand picks the banh mi rolls from a special Asian market -- they're that good!

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  • Roots Chicken Shak stall image

    Roots Chicken Shak

    1st Floor

    LUNCH + DINNER

    Tiffany Derry, Top Chef competitor and All-Star Chef finalist, is one of the coolest chicks we know. Her vision for Roots Chicken Shak wasn't just to provide good 'ole southern down-homecooking, but to create a home for 'duck fat fried EVERYTHING' and she nailed it. Even the bread crumbs on her kale Caesar salad are crisped in duck fat -WTH!? But, just take one bite of her wings and you'll be coming 'bwak' for more!

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  • Sea Breeze stall image

    Sea Breeze

    2nd Floor

    LUNCH + DINNER

    Sea Breeze is family owned and Dallas loved! Founders Rick and Ryan Oruch (father and son) are ready to take the Lobsta & Chowda House to new heights. With an award-winning New England menu, you won't have to 'pahk ya cah in Hahvahd Yahd' to enjoy! The Clam Chowder is made fresh daily, and the bread rolls come from an amazing bakery in Massachusetts. If we told you which, we'd have to kill ya. You'll leave dreaming of summers on the Cape.

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  • Tacos Patron stall image

    Tacos Patron

    1st Floor

    LUNCH + DINNER

    Bite into one of chef Javier Madero’s street-style tacos, close your eyes, and you’ll be transported to the streets of Mexico City. We love watching the fresh salsa being prepared by hand and smelling the insatiable aroma of the Pollo Al Pastor and Barbacoa tacos wafting through the air. Expect spit-grilled meat, handmade salsas and original ingredients! Taco ‘bout authentic...

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  • The Shawarma Bar stall image

    The Shawarma Bar

    1st Floor

    LUNCH + DINNER

    Famed chef, Yaser Khalaf and seasoned entrepreneur, Chad Roberts have brought the great Mediterranean street food, Shawarma to Legacy Hall. And we’ve become memorized by their slow cooked, wood-fired meats – literally roasting on spits in the window – it’s food theater at its best. One of our favorite places to bring vegetarian, vegan and gluten-free friends, Shawarma Bar pays homage to the region with its creativity and diversity.

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  • Unlawful Assembly Taproom stall image

    Unlawful Assembly Taproom

    3rd Floor

    LUNCH + DINNER

    The Taproom on the third floor of the Food Hall will serve UABC beers and will be a gathering place for beer lovers, foodies and adventure seekers. The only constant in life is change, and at the Tap Room, this motto rings true. Expect something new every time you visit. Whether it’s a newly released brew, themed happy hours or live music events, the Tap Room will keep you guessing and coming back.

    unlawfulassembly.com
  • Whisk & Eggs stall image

    Whisk & Eggs

    1st Floor

    ALL DAY

    Chef Julien Eelsen grew up in Paris learning alongside his grandmother and aunt the way of the crêpe. French café –inspired, the crepes are constructed on specialized griddles and are filled with literally any toppings you’d like, from sweet to savory. His authentic recipe combined with the choice of sweet or savory, makes it a morning to late night favorite! We’re a little crêpe-zy!

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